Paneer Pasanda: The Ultimate Recipe with Rich and Creamy Flavors of India

Paneer Pasanda is a popular North Indian dish made with paneer (Indian cottage cheese) that is typically prepared by stuffing paneer with a spiced filling of mashed nuts and paneer, then simmered in a creamy tomato-based gravy. “Paneer Pasanda” features stuffed paneer pieces that are then covered in a rich, fragrant gravy made with a variety of spices, onions, and tomatoes. Gatherings, house parties, and special occasions are perfect settings for this meal.

Give your loved ones and company this exquisite Paneer dish, and soak in the excitement that fills the air!

Here is a detailed recipe for Paneer Pasanda:

Ingredients:

• 250g paneer
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 large tomatoes, pureed
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1/2 cup cream
  

For the Filling:

• 1/2 cup paneer, crumbled
• 1/4 cup cashew nuts, chopped
• 1/4 cup raisins, chopped
• 1/2 tsp garam masala powder
• 1/2 tsp red chilli powder
• Salt to taste
  

For the Batter:

• 1/2 cup chickpea flour
• 1/2 tsp red chilli powder
• Salt to taste
• Water as required

For Frying:

• Oil as required
  

Instructions:

1. Cut the paneer into thin slices and set aside.
2. To make the filling, mix together the crumbled paneer, cashew nuts, raisins, garam masala powder, red chilli powder, and salt in a bowl.
3. Spread a little bit of the filling on each slice of paneer and then sandwich it with another piece of paneer to create a paneer sandwich. Set aside.
4. To make the batter, mix together the chickpea flour, red chilli powder, salt and water to form a smooth batter.
5. Dip each paneer sandwich in the batter and shallow fry in hot oil until golden brown. Drain on a paper towel and set aside.
6. Heat oil in a pan and add cumin seeds. Once they start to sizzle, add finely chopped onions and sauté until they turn golden brown.
7. Add ginger and garlic paste and cook for another 2-3 minutes.
8. Add the tomato puree and all the dry spice powders (coriander powder, cumin powder, red chilli powder, turmeric powder, and garam masala powder) and cook until the oil separates from the mixture.
9. Add cream and salt to taste and cook for another 2-3 minutes.
10. Add the fried paneer sandwiches to the gravy and simmer for a couple of minutes.
11. Garnish with fresh coriander leaves and serve hot with naan, roti or rice.

Enjoy your delicious Paneer Pasanda!